Mac and Cheese Soup

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I omitted the carrot and celery and added a drained can of rotel tomatoes. It was delicious!

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I really liked it. I made a couple small changes. Instead of putting the tomatoes on the bruchetta I diced them up and put them in the soup. Tomatoes taste great with mac and cheese. The bland thing: when I make my normal mac and cheese at home I always add 1/4 tsp of dry mustard powder to jazz it up so I treated this soup just like my mac n cheese: added the dry mustard powder. Since the base is chicken broth its important to start with good chicken broth as a base....I only use Knorr brand if using bullion. This time I had the Better Than Bullion Chicken Stock base on hand and used that. I usually have home made broth from a chicken carcass in the fridge....but am fresh out today! While there seem to be a lot of complaints about the lack of salt...for one there is plenty of sodium in the cheese. Plus I am always cutting back the salt in most recipes to make them more healthy. It is refreshing to see one that is NOT oversalted!!

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as usual I like some texture so I left the veggies a bit chunky which changes the visual but I still had a great result. Used more than the recomended cheese but it only made to soup tastier.

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This recipe was excellent! Given some of the poor reviews, I was a little nervous to make it, but I took some of the reviewers' suggestions for tweaks. I used the cellentani pasta which is more robust - delicious. I used stock instead of broth and red onion instead of shallots. Also used more cheese than the recipe called for, including pepper jack and sharp cheddar. It had great flavor and a nice even, rich consistency. For the garlic toasts, I used butter and garlic and italian spices. In retrospect, the butter wasn't needed since it was going in the soup anyway. Overall, I highly recommend this recipe!

Anyone who is worried about the flavor being bland should consider using Frank's Redhot, crushed red pepper, or pepper jack cheese. That'll fix it right up. (Classic mac and cheese is usually somewhat "bland" so that shouldn't be a surprise.

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Love this! thanks for a recepie

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The first time I made this it came out watery and the cheese clumped. The second time I made it, I really wish I'd made double. Here are some tips: use a really flavorful broth. I used Goya, yummo! Give your flour time to brown and add your broth in batches so it incorporates evenly. After that, give it plenty of time to thicken. The recipe says 6-7 minutes but it took me closer to 10. The recipe then tells you to pull it off the burner and add several ingredients at once. Leave it on the burner, turn it off and just add your cheeses. Give it a chance to fully melt then add your remaining ingredients. Give it a little time to cool so it will thicken up even more. I also used a butter flavored spray on my pan for the baguette. It really made it taste like a crouton! There is nothing wrong with this recipe...the directions just need a little tweaking. And by golly, if you really like a lot of salt, feel free to add it to your own bowl!

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My daughter is on a low sodium diet. She loved this soup, although I actually made it with even less sodium. I made some croutons to go on top and let her sprinkle some extra cheese. It was warming and satisfying!

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I really don't get why everyone seems to either love or hate this dish except for the fact it doesn't contain any salt. If you're used to overly salty foods, as most people are, then yes you're going to think it's "bland" because, let's be honest, oversalting turns your taste buds to crap. If, on the other hand, you prefer to taste, you know, CHEESE in your Mac and Cheese soup and not just salt you will love this recipe because the cheese flavor comes out strong. As for the grittiness, that's likely because people don't cook the flour long enough, which the recipe calls for, and don't mix the broth in slowly, which the recipe also calls for. By slowly, they mean a 1/4 at a time and stir, stir, stir just like you're supposed to when you're making real soup. Both times we've made this soup we've finished the entire pot by ourselves. People just need to learn how to cook properly and ween themselves off of salt.

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Love this! This is a tasty light meal that my kids even ate!

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I thougt that this was really good and if you add more cheese its even better!!!